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Get the decadent flavors of rich caramel, dark chocolate, and sweet cookie dough in every bite you take. These dessert bars are gluten-free, lower in sugar, and perfect when you are craving a sweet treat.
Need something to keep in your fridge when those cravings hit?
These cookie dough bars are my go-to option when I want cookies, but I don’t want to bake. The best thing is that they don’t have refined flours OR sugars. Making them a healthy option to have.
Here, you’ll get three delicious layers. The first one is the chewy almond cookie dough base, then a silky homemade caramel, and topped with a smooth dark chocolate topping.
The result is so irresistible, I’m sure you won’t be able to stop at one.
These bars also have a fantastic nutritional profile. Each square has less than 17 grams of net carbs and over 6 grams of protein.
Now, while they might not be particularly low-carb, they are lower in carbs compared to a regular cookie, which can have more than 35 grams of carbs per serving.
Pin this now to find it later
Pin ItThe secret ingredient is the allulose used in the caramel. It provides the perfect sticky sweetness without causing a massive energy spike, making it a great healthy treat.
Ingredients and Substitutes
CARAMEL
Heavy cream (1 1/2 cups) – Replace with coconut cream for a dairy-free version.
Allulose (1/2 cup) – You can also use erythritol or monk fruit as a low-carb sweetener.
COOKIE DOUGH BASE
Maple syrup, or honey (1/2 cup) – Swap with sugar-free syrup or agave nectar.
Coconut oil (1/2 cup) – Switch with unsalted butter or ghee.
Almond flour (3 cups) – You can also use finely ground cashew flour or sunflower seed flour.
Salt (1/8 tsp)
Dark chocolate chips, unsweetened (1/4 cup) – Substitute with chopped baking chocolate, cacao nibs, or sugar-free chocolate chips.
CHOCOLATE TOPPING
Dark chocolate chips, unsweetened (1 cup) – Use chopped baking chocolate or sugar-free chocolate chips.
Coconut oil (2 tsp) – Replace with butter or avocado oil.
TOPPING
A pinch of coarse salt
How to Make Cookie Dough Bars
Step 1. Prepare an 8×8-inch pan by lining it with parchment paper. Grab a saucepan and combine the heavy cream and allulose.
Step 2. Place it over the stove and bring it to a boil. Once it does, lower the heat and let it simmer until it becomes thick, glossy, and golden.
This should roughly take 15 minutes. When it’s ready, remove from the heat and let it cool completely.
Step 3. In a medium bowl, melt the coconut oil with the maple syrup. You can do it in the microwave at 15-second increments, just make sure you stir between each time.
Now, add the almond flour and salt to form a thick dough.
Step 4. Fold in ¼ cup of the chocolate chips.
Step 5. Pour the dough into the pan and use a spatula to level it out.
Step 6. Now, pour the cooled caramel on top and then place it in the fridge for 30 minutes, or until it firms up.
Step 7. While the pan is in the fridge, it’s time to melt the chocolate chips. Place the chocolate chips along with the coconut oil and heat in 3-second increments until it melts completely.
Once it melts, pour the chocolate over the caramel and let it sit in the fridge until it fully sets. This should take 30-60 minutes.
Step 8. Remove from the fridge and slice it into 16 bars, and sprinkle with coarse salt.
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Pin ItHow I Would Modify This Recipe
- Boost the protein: Replace half a cup of the almond flour with your favorite vanilla protein powder.
- Add some crunch: Mix chopped pecans, walnuts, or macadamia nuts.
- Double the chocolate: Use a mix of white and dark chocolate chips for the topping to create a marbled effect.
My Tips & Tricks
- Let the caramel cool: If you pour hot caramel over the cookie dough base, it will melt the chocolate chips and become a messy puddle. So, patience is important here.
- Don’t skip the salt: The salt can cut through the richness and balance all the flavors.
- How to like the pan: Leave an overhang of parchment paper on the sides of your pan. This creates a “sling” that allows you to easily lift the entire chilled block without slicing.
My Storage Tips
Place any leftovers in an airtight container and keep them in the fridge for up to 7 days. If you want to keep them for longer, wrap them individually and keep them in the freezer for up to 2 months.
Cookie Dough Bars
Cals: 365.75 Protein: 6.38 Carbs: 20.63 Fat: 31.59
Ingredients
Caramel
- 1 1/2 cups heavy cream
- 1/2 cup allulose
Cookie Dough Base
- 1/2 cup maple syrup or honey
- 1/2 cup coconut oil
- 3 cups almond flour
- 1/8 tsp salt
- 1/4 cup dark chocolate chips unsweetened
Chocolate Topping
- 1 cup dark chocolate chips unsweetened
- 2 tsp coconut oil
Topping
- A pinch of coarse salt
Instructions
- Line an 8×8-inch pan with parchment paper.
- In a saucepan, combine heavy cream and allulose. Bring to a boil, then lower the heat and simmer while stirring until thick, glossy, and golden. It should take around 15 minutes. Remove from heat and let cool completely.
- In a medium bowl, melt the coconut oil with the maple syrup. Do it in 15s increments in the microwave, stir in between until the mixture is warm.
- Stir in almond flour and salt until a thick dough forms. Fold in 1/4 cup chocolate chips.
- Press the dough evenly into the prepared pan.
- Pour cooled caramel over the base and refrigerate for 30 minutes to firm up.
- Melt chocolate chips with coconut oil until smooth.
- Pour chocolate over caramel and refrigerate until fully set. It should take another 30-60 minutes.
- Slice into 16 bars and sprinkle with coarse salt. Store in an airtight container in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
